I love creating recipes with fresh mushrooms, and this Panko and Vegetable Stuffed Portobello was a vegetarian main dish was a hit this weekend. Be sure to notice that between September 15th to November 15th, select retailers nationwide will sell mushrooms in pink containers in recognition of Breast Cancer Awareness Month. Since 2002, the Mushroom Council has invested more than $750,000 in grants to City of Hope for research on mushrooms and cancer. This fall, the Council will provide an additional $50,000 to continue funding this important research. How cool is this packaging in support of City of Hope and Breast Cancer Awareness Month?
Great Health Benefits of Mushrooms
1. Mushrooms are low in sodium and calories, and they are fat and cholesterol free.
2. Mushrooms can be an effective substitute for meats thanks to their hearty and fulfilling nature.
3. Mushrooms are the only item in the produce aisle to provide vitamin D, and one of the few non-fortified food sources. Growers also have the ability to increase D levels by exposing mushrooms to ultraviolet light.
4. These friendly fungi provide critical nutrients like energizing B vitamins, potassium and powerful antioxidants, including ergothionene and selenium.
For chance to win the great giveaway above, follow the steps below. For each one, and let me know in the comments for a better chance to win:
1) Follow @MushroomChannel on Twitter
2) Check out and “like” the Mushroom Channel on Facebook
3) Answer the question: “How do you support National Breast Cancer Awareness Month?
4) RSVP to the Mom It Forward #gno twitter party and check out the giveaway at Mom at Forward
5) Join me for the Mushroom Council #gno twitter party October 4th, from 9-11 p.m EST.
6) Follow @alisonlewis on twitter and come see me on Facebook
Note: I was compensated for my participation in the Mushroom Channel Campaign
Panko and Vegetable Stuffed Portobellos
1 cup panko or fresh breadcrumbs
1 cup freshly grated parmesan cheese
4 tablespoons canola oil, divided
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
4 portobello mushrooms, stemmed
2 cups fresh spinach leaves
1 cup chopped onion
1 cup yellow bell pepper
2 cloves garlic, minced
3 Roma tomatoes, thinly sliced
1. In a small bowl, combine breadcrumbs, Parmesan, 2 tablespoons oil, chives, parsley, salt and pepper. Set aside.
2. In a large skillet, heat remaining oil over medium heat. Saute mushrooms for 5 minutes or until lightly browned. set aside.
3. Add spinach, onion, bell pepper and garlic to skillet, adding more oil if necessary, and saute over medium heat for 5 minutes or until tender. Add salt and pepper to taste.
4. Place mushroom caps on a work surface. Fill each cap with 1/2 cup of the vegetable mixture. Top with tomato slices and slices and sprinkle with breadcrumb mixture. Place on a baking sheet and grill or broil for 5 minutes or until cheese is melted.